VeganMoFo with a Vengeance

Pretend that I posted this on October 3. It was all typed up and ready to go, but I fell asleep before clicking “publish.” I didn’t forget about you, MoFo!

Today’s post is going to be about the first vegan cookbook I ever owned (well, maybe not my first, but the first one I got really excited about) and one of my long-time favorites…

I had to steal this picture from the PPK website because my copy has been used (er, abused) so much that the cover is nonexistent. The title page is still hanging in there, but I can only see “Vegan with a Vengeance” and “Rock.” My supportive vegetarian sister excitedly picked this one up for me, raving about the “fronch” toast and tempeh “bacon,” and we’ve been inseparable ever since. I even made room in my suitcase when I was going on study abroad in Athens for six months I love this book so much (I also brought Veganomicon and left it on the plane coming back to the U.S. along with my copy of Thanking the Monkey, but that’s another story).

Despite my devotion to this book, I haven’t made everything in it! Probably only a fraction of the recipes, less than half, if I had to put money on it. I’m one of those people who finds a recipe she adores and then makes it ad nauseam. So, for this post I am going to share my all-time favorite recipes from Vegan with a Vengeance, the recipes I’ve made once and loved but never made again, and, finally, a list of those recipes I’ve kept my eye on but never dove into. And the deal is I have to make all of the recipes on list #3 before the end of MoFo. And since I never made these recipes before out of fear that they would require too much time and effort (i.e. laziness), I will rank them in terms of time and difficulty.

First, the favorites:

Scrambled Tofu — a classic.

Pancakes — um, look at the header.

Carrot Bisque — I’ve served this at potlucks and had people begging for the recipe.

Garlicky Kale with Tahini Dressing — I love this combination. Sometimes I over-cook the kale and dip the kale “chips” in the dressing. Okay, I did it once when I accidentally over-cooked the kale. But it was good!

Chickpea and Spinach Curry — Another simple but hearty meal, especially good when it’s snowing outside.

Brooklyn Pad Thai — this is one of my all-time favorites of the all-time favorites!

Raspberry Chocolate Blondie Bars — my step-dad loves these. I served these the first time he came over to meet “the family” and I’m pretty sure these are the reason he decided to propose.

Loved only once:

Apple Pie-Crumb Cake Muffins — I served these to my future mother-in-law when she wasn’t feeling well, and she said they were what healed her!

Scones — my roommates raved about these.

White Bean and Roasted Garlic Soup — my BFF Ryan and I made this soup together and decided we’d need to double it next time, we just couldn’t stop eating it! Serve with crusty bread.

Spanakopita (Spinach Pies) — Ryan and I made these for my roommates for “Greek night” and they were a hit! Not too complicated, even though the directions seem a little intimidating.

Mashed Potatoes with Punk Rock Chickpea Gravy — a must on Thanksgiving.

Homemade Gnocchi — it’s really not as tricky as it looks!

Gingerbread Apple Pie — just, pie!

Strawberry-Rhubarb-Peach Pie — Oh. My. God. Ryan (yes, the BFF) and I made this a few springs ago, served with vanilla Tofutti ice cream. Heaven!

Admired from afar:

Baking Powder Biscuits and White Bean Tempeh Sausage Gravy — I have made the biscuits before but not the gravy. I brought the biscuits to Thanksgiving dinner last year — delicious!

“Fronch” Toast

Matzoh Ball Soup — and what better time than now to try it!

Knish Madness: Sweet Potato, Potato, and Spinach-Potato

Potato-Edamame Samosas with Coconut-Mint Chutney

Cauliflower-Leek Kugel with Almond-Herb Crust

Curried Tempeh-Mango Salad Sammiches

Tofu Dill Salad Sammiches — the local food co-op in Kalamazoo, Michigan (where I attended college) serves these in the deli, although I always called them “Tofu Dill Bars.” I’m a weirdo.

Chickpea-Hijiki Salad Sammiches — Ryan, the devoted BFF that he is, brought me back hijiki from Japan the last time he came to visit, so it’d be a shame if I didn’t make these! Thanks, Ry!

Potato and Tempeh Sausage Pizza — I have to make this now that my mother bought me a pizza stone! Thanks, mom!

Marinated Tofu — I’ve marinated tofu, just not using this recipe!

Cold Udon Noodles with Peanut Sauce and Seitan

Green Thai Curry

Sweet Potato Crepes with Cilantro-Tamarind Sauce

Maple Walnut Cookies

Raspberry Blackout Cake with Ganache-y Frosting

No-Bake Black-Bottom-Peanut Butter Silk Pie

Sweet Potato Pie with Three-Nut Topping

I will make these throughout the month and share my results along with a mouth-watering photo, if everything goes well. I won’t be posting the recipes unless I make significant changes, so go out and get your pretty self a copy. Let’s do this!

9 responses to “VeganMoFo with a Vengeance”

I was just thinking about making the Brooklyn Pad Thai the other days – it is one of my faves as well.

I make the Best Pumpkin Muffins about twice a month these days. They have converted my husband (a former pumpkin-hater) and they’re even good with applesauce subbed for some of the oil. Isa doesn’t lie – they really are the best! 🙂

Nanette, I made the cold udon noodles with peanut sauce and seitan (well, I used tofu instead because I prefer it to seitan) last night and I almost just went ahead and made the pad thai — it’s one of my favorite meals. But I wanted to cross one of the recipes off of my long list up there, so I made the peanut noodles. Really delicious!

I don’t think I’ve tried the pumpkin muffins, but how can I resist them now that it’s pumpkin season? 😉

I still need to try the “fronch” toast! Which is funny, because that was the recipe that drew me to the book in the beginning. French toast was a favorite of mine growing up (maybe because I threw on the corn syrup-y maple syrup and powdered sugar with reckless abandon?). It’s funny how I have a whole bookshelf’s worth of vegan cookbooks and I keep coming back to the first one I ever owned.

this was my first vegan book as well! i’ve haven’t cooked them all either, but there are so many favorites. the glazed orange scones are my go-to impress new-to-vegan food baked good. get asked for the recipe every time. without fail.